Have you ever been driving somewhere and spotted something on the side of the road that you knew was worth stopping for? How often has that something been delicious food? That’s how we got the Chicken of the Woods we enjoyed earlier this summer, and it’s how my friend found a gorgeous cluster of Lion’s Mane. Definitely worth the stop.
Pictures of Lion’s Mane crab cakes appeared in my newsfeed, and I knew I had to share them, along with the recipe. Of course, I obtained permission, first.
Crab cakes are a popular dish, one that people just starting on a vegetarian diet would likely miss a lot. This recipe is supposed to be close enough to the original that unsuspecting eaters wouldn’t be able to tell the difference. It can also be made with Comb Tooth or Bear’s Head mushrooms.
1/2 pound Lion's Mane Mushroom
2 tbs Extra Virgin Olive Oil
2 cloves garlic
2 tbsp Greek yogurt (mayonnaise can be used as a substitute)
1 tsp soy sauce
1 cup bread crumbs
1/4 cup diced onion
1 egg (you can easily make this recipe vegan by replacing this with a "flaxseed" egg)
splash of white or red wine vinegar
2-3 tbs fresh chopped parsley
Green onions or chives (optional)
1 tsp smoked paprika
lemon juice from 1/4 lemon
3-4 tbs coconut oil (or alternative) for cooking the cakes
Salt and Pepper to taste
Lion’s Mane, like all mushrooms, needs to be cooked fully. Since crab cakes only need to be fried for a few minutes on each side, you’ll need to precook the mushrooms. The best way is to dice them into small cubes, toss in oil with some garlic, and roast at 350 for 30-40 minutes, flipping midway. As the moisture cooks out, the Lion’s Mane will shrink.
Once done, pulse the mixture in a food processor a few times to break down the chunks.
If you like to saute your onions in coconut oil before putting them in the crab cakes, it doesn’t hurt to throw the mushroom mixture in with them when they’re almost done.
Mix together the egg, soy sauce, yogurt, lemon, parsley, green onions, salt, and pepper.
Add bread crumbs, onions, and mushroom mixture.
Measure out equal amounts and form into cakes. Bring coconut oil to a medium heat and fry cakes until lightly fried on both sides.
Top with a light sprinkling of salt.
There are many different options for sauces to accompany crab cakes. The original recipe I was sent included one that sounds absolutely delicious. Feel free to check it out.
If you try this recipe, be sure to let us know how it turned out.